TABBOULEH
Steps:
- Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
- Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
TABULE (ARABIC SALAD) - TABBOULEH
This middle Eastern recipe is easy to make, is very popular in the United States and all over the world. It is very tasty, nutritious, and can be served with any meal, or by itself. The Parsley is an excellent source of Vitamin C, and the Bulgur high in Fiber. Everyone loves tabule and almost everyone serves again.
Provided by Hommus
Categories Grains
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Soak Bulgur (cracked wheat) in water and drain.
- place Bulgur in a large bowl and add juice of one lemon to Bulgur and mix.
- leave bulgur sitting until water and lemon juice is absorbed (around 45 minutes).
- Add all remaining ingredients to Bulgur and mix well. add more lemon juice or salt if desired.
- Serve over fresh lettuce leaves.
Nutrition Facts : Calories 197.3, Fat 18.2, SaturatedFat 2.5, Sodium 1174.1, Carbohydrate 9.1, Fiber 2.2, Sugar 2.7, Protein 1.6
TABBOULEH
This fresh and healthy salad uses mostly herbs with a little bulgur wheat
Provided by Good Food team
Categories Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
- Keeping the parsley in a bunch, chop the leaves roughly. Don't worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
- Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.
Nutrition Facts : Calories 269 calories, Fat 18 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.05 milligram of sodium
TASTY TABBOULEH SALAD
This Middle Eastern-inspired salad is vibrant, fresh and the perfect accompaniment to grilled fish and meat, or as part of a lovely big spread
Provided by Jamie Oliver
Categories Healthy lunchbox Vegetables Australia day Healthy meals Light meals Mains Quick fixes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Rinse the bulgur wheat under cold running water, then cook in a large pan of boiling salted water according to the packet instructions. Drain and leave to cool completely.
- Meanwhile, toast the pistachios in a dry frying pan over a medium heat, then roughly chop and add to a large bowl. Pick, finely chop and add the mint and parsley leaves, discarding the stalks. Trim the radishes and spring onions, then roughly chop along with the tomatoes. Add all the chopped veg to the bowl with the lemon juice, 4 tablespoons of olive oil and a good pinch of salt and pepper. Toss well.
- Fluff up the bulgur wheat with a fork, then add to the bowl and mix well. Halve the pomegranate and bash it cut-side down with a wooden spoon so the seeds come tumbling out into the bowl. Season to taste, sprinkle over the sumac and tuck in.
Nutrition Facts : Calories 277 calories, Fat 19.8 g fat, SaturatedFat 2.8 g saturated fat, Protein 6.3 g protein, Carbohydrate 18.8 g carbohydrate, Sugar 6.5 g sugar, Sodium 0.6 g salt, Fiber 4.8 g fibre
BEST TABBOULEH
Learn how to make delicious, authentic tabbouleh at home! This tabbouleh (also spelled tabouli) is even better than your favorite Lebanese restaurant's. Recipe yields 6 servings (a little over 1 cup each).
Provided by Cookie and Kate
Categories Salad
Time 35m
Number Of Ingredients 10
Steps:
- Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool.
- Meanwhile, combine the diced cucumber and tomato in a medium bowl with 1/2 teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you're ready to mix the salad.
- To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems-you can do this by hand, but it's much easier in a food processor with the standard "S" blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next.
- Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn't too watery). Add the strained cucumber and tomato to the bowl.
- In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining 1/2 teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary-add another tablespoon of lemon juice for zing, or salt for more overall flavor.
- If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.
Nutrition Facts : Calories 172 calories, Sugar 1.8 g, Sodium 399.1 mg, Fat 13 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 14 g, Fiber 3.3 g, Protein 3 g, Cholesterol 0 mg
TABOULEH
Tabouleh, also known as tabbouleh, is a classic Middle Eastern salad. The fresh veggies and mint leaves make it light and refreshing on a hot day. -Michael & Mathil Chebat, Lake Ridge, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Prepare bulgur according to package directions; cool. Transfer to a large bowl. Stir in remaining ingredients. If desired, chill before serving.
Nutrition Facts : Calories 100 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
TABBOULEH
This cool refreshing salad is perfect to serve in warm weather. Bulgur blends deliciously with parsley, mint, tomatoes, onions and lemon juice. "My brother brought this great grain dish to a family gathering," explains Wanda Watson of Irving, Texas. "I loved the taste and texture so much, I had to have his recipe.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Place bulgur in a bowl; stir in water. Cover and let stand for 30 minutes or until liquid is absorbed. Drain and squeeze dry. Stir in the lemon juice, oil, onions, parsley, salt and mint. Cover and refrigerate for 1 hour. Just before serving, stir in tomato. Serve in a lettuce-lined bowl.
Nutrition Facts : Calories 129 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 399mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges
TABOULEH
Grandma's tabouleh recipe has it all -- crunch, seasoning, freshness, and a whole lotta family love! Eat it as a side or a main or an afternoon snack!
Provided by Lindsey Hyland
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- If you have time, thoroughly rinse the parsley (3 bunches) the night before. Wrap it in paper towels and place it in the fridge. This will make the tabouleh EXTRA crisp! If you don't have time to rinse the night before, be sure to get the parsley as dry as possible.
- In a small bowl, combine olive oil (1/3 cup), lemon juice (2/3 cup), salt (1 teaspoon) and pepper (1 teaspoon).
- Add cracked bulgur (1/2 cup) to the lemon juice/olive oil and let it sit for 30 minutes - 1 hour, depending on how soft you want the bulgur to be. (I usually do this for 30 minutes while I'm chopping everything else)
- Pick the leaves from the stems of the parsley. I do this by grabbing the bunch of parsley and sliding a sharp knife over the top, then picking out any large stems.
- Place leaves into the food processor. Pulse the parsley until it is finely chopped using 1 second intervals. Make sure not to pulse too much! Alternatively you can use a knife to chop the parsley.
- Add minced sweet onion (1/2), minced tomatoes (3 deseeded), minced garlic (2 cloves) and parsley to the bulgur and stir to combine.
- Add more salt/pepper to taste. Tabouleh is best served after resting in the fridge overnight. Enjoy!
Nutrition Facts : Calories 312 kcal, Carbohydrate 34 g, Protein 6 g, Fat 19 g, SaturatedFat 3 g, Sodium 38 mg, Fiber 8 g, Sugar 6 g, ServingSize 1 serving
TABBOULEH
Tabbouleh in the middle east has much more parsley than bulgur, unlike versions in the west. I make it without the optional olive oil and garlic, but they are usually used. You can add more or less ingredients to suit your taste. SOURCE: Me :)
Provided by najwa
Categories Onions
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Parsley, tomatoes and onions must be finely minced.
- Combine the parsley, tomatoes, and onions.
- Prepare the bulgur as specified on the package; cool completely and add to the parsley mixture.
- Combine the lemon juice, olive oil, garlic, salt and pepper; mix well.
- Add the lemon mixture to the salad, mix and refrigerate till serving.
- Tabbouleh should be eaten within two days.
Nutrition Facts : Calories 35.5, Fat 0.5, SaturatedFat 0.1, Sodium 467.5, Carbohydrate 7.5, Fiber 2.5, Sugar 1.8, Protein 2.1
TABOULI SALAD RECIPE
Traditional tabouli salad recipe with parsley, mint, bulgur wheat, finely chopped vegetables and a zesty dressing. Recipe with step-by-step photos.
Provided by The Mediterranean Dish
Categories Salad
Time 20m
Number Of Ingredients 10
Steps:
- Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
- Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
- Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
- Now add the the lime juice and olive oil and mix again.
- For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
- Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus
Nutrition Facts : Calories 190 calories, Sugar 8.5 g, Sodium 396.3 mg, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 25.5 g, Fiber 3.1 g, Protein 3.2 g, Cholesterol 0 mg
TABBOULEH RECIPE BY TASTY
Here's what you need: fresh parsley, medium tomatoes, salt, fresh lemon juice, fine grain bulgur, water, english cucumber, scallions, olive oil, salt, pepper, fresh mint leaf
Provided by Merle O'Neal
Categories Appetizers
Yield 4 servings
Number Of Ingredients 12
Steps:
- Use a fork to de-stem the parsley. Pick any remaining leaves with your fingers. Compost or save the stems for vegetable stock.
- Chop the parsley very finely and transfer to a medium bowl.
- Mince the tomatoes and transfer to a fine-mesh strainer, then set the strainer over another medium bowl. Sprinkle the tomatoes with a pinch of salt and mix. Let stand for 30 minutes, tossing occasionally, then add to the bowl with the parsley. Discard all but 2 tablespoons of the tomato water.
- Rinse the bulgur in a fine-mesh strainer under cold running water and drain well.
- Add 2 tablespoons of lemon juice, the bulgur, and water to the bowl with the reserved tomato water. Let stand until the grains are beginning to soften, about 1 hour or according to package instructions.
- Add the cucumber, scallions, mint, olive oil, soaked bulgur, remaining lemon juice, salt, and pepper to the bowl with the parsley and tomatoes. Toss to combine. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 334 calories, Carbohydrate 22 grams, Fat 27 grams, Fiber 4 grams, Protein 3 grams, Sugar 4 grams
CLASSIC TABBOULEH SALAD
Steps:
- Gather the ingredients.
- Put the bulgur in a medium bowl and sprinkle it with 1/2 teaspoon of the salt. Add the boiling water, cover, and let sit for 20 minutes (or up to 60 minutes depending on the brand) until softened.
- While the bulgar sits, make the dressing. Pulse the garlic in a food processor until minced, then add the olive oil and lemon juice and whirl into a dressing-like consistency. Or, whirl the olive oil, lemon juice, and garlic in a blender .
- Add the mint leaves, the remaining 1/2 teaspoon salt, and the pepper. Blend until the mint leaves are well worked into the dressing and the dressing is more or less smooth. Taste and add more salt and pepper, if you like.
- Remove the parsley leaves from the stems; discard the stems or save them for another use. Roughly chop the leaves. Core, seed, and chop the tomatoes. Peel, seed, and chop the cucumber. Set aside.
- Check the bulgur: It should have absorbed all of the water, but there may be a bit in the bottom of the bowl. It should also be tender to the bite. If it's not, stir, cover, and let sit for 10 more minutes. If it's tender and there's water in the bowl, either drain the bulgur in a fine-mesh sieve or lift it out with a slotted spoon and into a separate bowl.
- Pour the dressing over the bulgur and toss to combine well. Add the parsley and toss to combine well. Add the tomatoes and cucumber and stir to mix.
- Serve immediately or cover and chill (up to overnight). Enjoy.
Nutrition Facts : Calories 119 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 273 mg, Sugar 3 g, Fat 9 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
TABBOULEH
Provided by Ian Knauer
Categories Gourmet
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 7
Steps:
- Pour 1 cup boiling water over bulgur with 1/4 teaspoon salt in a bowl. Cover and let stand until tender, 20 to 30 minutes. Drain in a sieve, pressing to remove excess liquid.
- Toss bulgur with remaining ingredients, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
TABBOULEH
Steps:
- Prepare bulgur wheat according to package directions or, in a large bowl pour 1 cup boiling water over bulgar wheat. Cover with plastic wrap and let sit for one hour. In separate bowl combine tomatoes, cucumber, onion and garlic. Add the juice of one lemon. Add vinegar and oil. Toss to coat. Add mint and parsley. Season with salt and pepper to taste. Chill for at least one hour before serving.
More about "tabbouleh recipe by tasty food"
TABBOULEH RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (13)Calories 180 per servingCategory Salad
- Place the bulgur wheat and boiling water in a large bowl. Cover and let it sit for 45 minutes or until the wheat has softened. Drain off any excess liquid
- Add the cucumber, tomatoes, green onions, parsley and mint to the bowl with the bulgur wheat.
TABBOULEH RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Category Flatbread RecipesServings 4Total Time 40 mins
- Put the bulgur wheat in a bowl, pour over cold water to cover and rub your fingers through the grains to remove excess starch. Drain through a sieve, tip back into the bowl and just cover with boiling water from the kettle. Leave to soak for 10 minutes, no longer.
- Drain the bulgur wheat well, tip onto a clean tea towel and press out the excess water. Transfer to a large dry mixing bowl.
- 20 minutes before you are ready to serve, finely dice the tomatoes, mix them into the bulgur and set aside for a few minutes for the flavours to mingle.
- Just before serving, bunch up the parsley and slice the leaves across as finely as you can but don’t chop them. Slice the mint leaves in the same way.
EASY TABBOULEH RECIPE (COUSCOUS ... - SIMPLE. TASTY. GOOD.
From junedarville.com
Cuisine Mediterranean, Middle EasternTotal Time 45 minsCategory Lunch, Side DishCalories 340 per serving
- Pour the dry couscous in a glass bowl. Bring the vegetable stock to a rolling boil and then add it to the couscous.
- Stir a little, add a little drop of olive oil and cover the bowl. Let the couscous rest for 5 to 7 minutes until tender.
- Stir the cooked couscous to loosen it up a bit. Let it cool for 15 minutes. In the meantime deseed the tomato and dice it up finely. Add it to a large mixing bowl together with the finely chopped mint and parsley.
TABBOULEH - SIMPLY LEBANESE
From simplyleb.com
4.7/5 (9)Category SaladCuisine LebaneseTotal Time 15 mins
- Prepare the vegetables by thoroughly washing them and set aside to fully dry. Once dry, cut the ends off the parsley and finely chop followed by the scallions (whites and greens), mint leaves, and tomatoes. Combine in a large bowl.
- Sprinkle the fine bulgur over the fresh vegetables. Pour the dressing over the salad and mix well until combined.
TABBOULEH RECIPE | GIRL VS GLOBE
From girlvsglobe.com
Estimated Reading Time 3 mins
CAULIFLOWER RICE TABBOULEH - DOWNSHIFTOLOGY
From downshiftology.com
5/5 (13)Calories 184 per servingCategory Salad
TABBOULEH - HEALTHY, EASY, & DELICIOUS HEALTHY, EASY ...
From mezzeandtapas.com
Reviews 3Servings 4Cuisine Lebanese, MediterraneanCategory Lunch, Main Course, Salad, Side Dish
- In a small bowl, pour the lemon juice/water mixture over the bulger and give it a quick stir to combine
- Cover and let sit for 30 - 60 minutes. To speed prep time for tabbouleh, the bulgur can be prepared ahead. It can even be done the night before before and left to soak in the refrigerator.
TABBOULEH SALAD WITH FREEKEH - FAMILY-FRIENDS-FOOD
From family-friends-food.com
Estimated Reading Time 5 mins
- Rinse the freekeh, then place in a pan with 185ml (⅘ cup) of water and a pinch of salt. Bring to the boil then reduce the heat and simmer for 15-20 minutes until tender. remove from the heat, cover and leave to stand for 5 minutes.
- Meanwhile, prepare the parsley. Wash/soak thoroughly, then spin dry or drain on an absorbent cloth. Remove and discard the stalks. Chop the leaves and place in a medium bowl.
- Cut the tomatoes into small dice and add to the parsley. Trim the spring onions (scallions), slice thinly, and add to the bowl with the tomatoes.
CAULIFLOWER RICE TABBOULEH - WHOLESOMELICIOUS
From wholesomelicious.com
4.8/5 (6)Total Time 5 minsCategory Side DishCalories 157 per serving
- Begin by preparing your cauliflower rice. Use 1 large head of cauliflower and chop into florets. Pulse for about 10-15 seconds in a food processor. You can also use store bought cauliflower rice and will need around 3-4 cups.
- Whisk together lemon juice, vinegar, oil, basil, salt and pepper. Pour dressing over vegetable mixture and stir to coat.
TABBOULEH SALAD RECIPE - JO'S KITCHEN LARDER
From joskitchenlarder.com
5/5 (6)Total Time 20 minsCategory Main Course, Salad, Side DishCalories 241 per serving
- Put bulgur wheat in a large bowl and pour over water or vegetable stock. Cover the bowl with tightly fitting plate, some cling film or preferably beeswax wrap (if you're trying to reduce your use of plastic) and let it sit for 15 minutes. Drain whatever water/ stock is left and set aside to cool.
- Prepare your tomatoes, cucumber, onion and herbs as per instructions above and put them in a large bowl.
QUINOA TABBOULEH - PASS ME SOME TASTY
From passmesometasty.com
5/5 (2)Total Time 25 minsCategory SaladCalories 130 per serving
- Bring quinoa and 2/3 cups water to a boil in a small saucepan over high heat. Reduce heat to low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and allow the quinoa to cool.
- Rinse parsley under cold water and shake to get rid of excess water. If the parsley still seems fairly wet, blot them a bit with a towel. Cut off the thick stems and then finely chop the parsley and remaining stems. Add parsley to a large serving bowl.
- Add all of the remaining ingredients to the bowl with the parsley including the cooled quinoa. Toss to combine. Taste and adjust lemon, salt, and pepper as needed or go wild and add in one of the tabbouleh variations mentioned in the post! Serve!
TABBOULEH BULGUR RECIPE - CANADIAN COOKING ADVENTURES
From canadiancookingadventures.com
5/5 (1)Category SaladCuisine LebaneseTotal Time 45 mins
- Bring a pot of water to a boil and add in your coarse bulgur, allow it to simmer for 20-30 minutes till tender.
- Drain and place your bulgur in a large bowl, drizzle with lemon and lime juice, and then put in the fridge to cool down.
- Wash and then chop your cucumber, parsley, mint and green onions into small pieces. Then place them in a strainer over the sink and allow them to drain of the excess liquid. Then add them to your bowl.
- Chop your tomatoes into small cubes and place them in a strainer over the sink with a little salt mixed in and allow them to drain off the excess liquid. Then add them to your bowl.
CAULIFLOWER TABBOULEH - FOOD FAITH FITNESS
From foodfaithfitness.com
Cuisine MediterraneanCategory SideServings 2Calories 219 per serving
- Place the cauliflower in a large, microwave safe bowl. Cover and microwave 3 minutes. Stir and then microwave another 3 minutes. Pour it onto a kitchen towel and let cool for 5-7 minutes
- Once cool, ring as much water as you can out of the cauliflower. This is crucial, so put some muscle into it! Transfer into a large bowl.
- Slice the tomato in half and then each half into half. Scrape out the watery insides and discard (if you use them, the salad is watery) and dice up the thick remaining parts. Add it into the bowl, along with the cucumber and the salt. Stir until well mixed.
- Place the parsley and mint in a small food processor (mine is 3 cups) and process until the leaves are tiny. Stir into the cauliflower mixture.
LEBANESE TABBOULEH SALAD RECIPE (TABBOULI ... - SIMS HOME ...
From simshomekitchen.com
Cuisine LebaneseCategory SaladServings 3
- Check out my top tips before making this recipe. Add cooked bulgur wheat to a bowl (see notes on how to prepare bulgur wheat). Add olive oil and lemon juice to a separate bowl and whisk until well combined. Pour the mixture into the bulgur wheat, stir and set aside for later.
- Meanwhile, chop tomatoes, cucumbers, green onions, garlic, parsley, mint very finely and add the ingredients to a bowl. Season the ingredients with salt and pepper to taste, drain and set aside.
5 MINUTE TABBOULEH | MIDDLE EASTERN CHOPPED SALAD - NERD CHEFS
From nerdchefs.com
Cuisine Middle EasternTotal Time 5 minsCategory Side DishCalories 45 per serving
- One item at a time, pulse cauliflower, then parsley, then grape tomatoes then red onion in a food processor until finely chopped. Place each item in a large mixing bowl once finished. Hand dice the English cucumber into a small dice and add to bowl.
- Squeeze in juice from 1/2 lemon, being careful not to allow seeds to fall in. Add extra virgin olive oil and a pinch of salt. Mix everything together. Cover and let chill in fridge for one hour before serving.
BEST TABBOULEH RECIPE - HEALTHY & TASTY - THAT SKINNY ...
From thatskinnychickcanbake.com
5/5 (1)Category SaladsCuisine Middle EasternCalories 301 per serving
CAULIFLOWER TABBOULEH
From wellbeing.com.au
Servings 6Category GF, VG
TABBOULEH | FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
TABBOULEH | DINNER RECIPES - GOODTOKNOW
From goodto.com
4.1/5 (39)Category Dinner,Main CourseServings 2Total Time 15 mins
EASY TABBOULEH | ONE WORLD KITCHEN | SBS FOOD
From sbs.com.au
3.5/5 (3)Servings 5-6Cuisine LebaneseCategory Side
TABBOULEH SALAD: TASTY CHILLED SUMMER'S SALAD FOR THE FAMILY
From thesouthafrican.com
5/5 (1)Category SidesCuisine Global
HOW TO MAKE THE PERFECT TABBOULEH | MIDDLE EASTERN FOOD ...
From theguardian.com
Author Felicity CloakeEstimated Reading Time 6 mins
TABBOULEH RECIPE BY TASTY - TFRECIPES.COM
From tfrecipes.com
TABBOULEH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TABBOULEH RECIPE (SALAD) | DELICIOUSDAILYRECIPES
From deliciousdailyrecipes.com
TABBOULEH AND FATTOUSH RECIPES – MIDDLE EAST MARKET
From middleeast-market.com
7 TASTY AND SATISFYING VEGETARIAN SALAD RECIPES | CHATELAINE
From chatelaine.com
TASTY TABBOULEH RECIPE – RINA WRITES
From rinawritesblog.wordpress.com
TABBOULEH SALAD RECIPE | HEALTHY & DELICIOUS | NOW FOODS
From nowfoods.com
TABBOULEH RECIPE: DELIGHTFULLY CRISP AND REFRESHING VEGAN ...
From healthyrecipes101.com
10 BEST TABBOULEH WITHOUT BULGUR RECIPES - FOOD NEWS
From foodnewsnews.com
QUINOA AND LENTIL TABBOULEH SALAD - BETTERFOODGURU RECIPES
From betterfoodguru.com
LENTIL TABBOULEH SALAD RECIPE - COOKIN CANUCK
From cookincanuck.com
TABBOULEH | RECIPE
From worldfoodwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love